Fine lemon cream with flamed meringue

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Separate eggs. Chill 2 egg whites and 4 egg whites separately. Beat the egg yolks and 75 g sugar with the whisks of the mixer until foamy. Stir in lemon zest and juice.

2. 2

   Squeeze out the gelatine and dissolve in a small pot at very low heat. Stir about 3 tbsp. of the egg yolk cream into the gelatine, then stir everything into the rest of the cream. Chill for about 10 minutes until the cream starts to gel.

3. 3

   Beat 2 egg whites and 1 pinch of salt until stiff. Whip the cream until stiff. First fold the cream, then carefully fold the beaten egg white into the gelling cream. Pour into a bowl and cover and leave to cool for at least 2 hours.

4. 4

   For the meringue, beat 4 egg whites and 1 pinch of salt until stiff, gradually adding 175 g sugar. Keep beating until the sugar has dissolved and the mixture is shiny. Pour the meringue mixture onto the lemon cream and spread it loosely.

5. 5

   Scarf the surface with a kitchen gas burner until golden brown. (Careful! The meringue burns very quickly!).

Nutrition Facts

KCAL
380 kcal

CARBS
43 g

FATS
17 g

PROTEINS
10 g